Southern Deviled Egg Salad

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The other day I was cravinggggg {insert: hangry} deviled eggs. I don’t really fancy “gourmet” deviled eggs. Avocado, bacon, jalapeño are all great on their own but when it comes to a deviled egg, just give me the classic version. What can I say, I like tradition.

So this particular day, I boiled my eggs, gave them an ice bath, and started the peeling process. Normally my eggs peel fine (tip: add baking soda to the water while they simmer) but these were pesky little fellers. Needless to say, I had 5 hard boiled eggs that were not going to be capable of housing the yummy filling. So, I got creative and decided to marry egg salad and deviled eggs.

Eggs are an excellent food to work into your ketogenic diet. They’ll zero carb and full of healthy fat and protein. They’ll fill you up and sustain you through the day. Hard boiled eggs are eggcellent snacks to meal prep. Often times, my lunch consists of some HBE, pepperoni or salami, olives, and cheese!



It might not be original (I’ve honestly never heard of or looked for a deviled egg salad recipe) but this recipe is GOOD. And even better, it’s EASY, low carb, and keto! This makes a small amount, about 1.5 cups so it’s perfect for meal prepping lunches or snacks!

You could eat this in lettuce cups as a sandwich with a slice of bacon and tomato on top. You could use cheese crisps to dip in it. Or you could just eat it with a fork like I did! No matter which vessel you choose, you’ll love this easy little salad.

Southern Deviled Egg Salad

July 13, 2017
: 3
: 10 min
: 8 min
: 18 min
: Easy

By:

Ingredients
  • 5 eggs
  • 1/4 cup mayo
  • 2 tbsp dijon mustard
  • 2 tsp sugar free sweet relish
  • 1 tsp apple cider vinegar
  • pinch of salt
  • paprika
Directions
  • 1 Place eggs in small pot and cover with cold water. Bring to a boil. Reduce heat to MED LOW and let simmer 8 minutes.
  • 2 Place eggs in ice bath to stop cooking and allow them to cool enough to handle.
  • 3 Peel the eggs and separate the whites and yolks.
  • 4 Chop the whites and set asdie. Place the yolks in a small bowl.
  • 5 Add remaining ingredients to yolks and mash with a fork until creamy.
  • 6 Fold whites into yolk mixture. Garnish with paprika.
  • 7 Store in airtight container up to 3 days in the refrigerator.

Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 1.5 cups

Amount Per Serving
Calories 283 Calories from Fat 222.3
% Daily Value*
Total Fat 24.7g 38%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 350mg 117%
Sodium 545.9mg 23%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 12g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.

 


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